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Kefir cheese is made using a yeast and bacterial culture called kefir, rather than an additional acid or rennet, to separate milk into curd and whey. The curd is separated by cold straining or by heating using the acidic by-products of the kefir culture to set the curd, followed by straining.
Kefir is one of the main ingredients in cold borscht soup in Lithuania, also known in Poland as Lithuanian cold soup (chłodnik litewski), and other countries. The kefir-based soup okroshka is common across the former Soviet Union. Kefir may be used in place of milk on cereal, granola, milkshakes, salad dressing, ice cream, smoothies and soup.
Kefir is similar to yogurt, full of gut-friendly probiotics. But it has fewer carbs and a more drinkable consistency--perfect for smoothies like this one. View Recipe. Cottage Cheese Snack Jar ...
Make lunch easy with these 5-ingredient lunch recipes, like kale salads and brie grilled cheese sandwiches, ... Berry-Mint Kefir Smoothies. Kefir is similar to yogurt, full of gut-friendly ...
Berry-Kefir Smoothie. Ana Cadena. Get a probiotic boost at breakfast when you add kefir to your smoothie. Feel free to use any berries and nut butter you have on hand in this healthy smoothie ...
Tibicos water crystals made with Muscovado. This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.
Kefir, a fermented milk beverage thinner than yogurt but creamier than milk. Fermented foods like kimchi, sauerkraut, tempeh and kombucha. Cheese. Certain varieties like Swiss, provolone, Gouda, ...
In Tibet, yak milk (technically dri milk, as the word yak refers to the male animal) is made into yogurt (and butter and cheese) and consumed. In Northern Iran, Mâst Chekide is a variety of kefir yogurt with a distinct sour taste. It is usually mixed with a pesto-like water and fresh herb purée called delal.